Side Dish
4 - 6 servings
5 minutes
40 minutes
Melissa's Corporate Chefs
6 cups low-sodium chicken broth
2 teaspoon salt
3 cups long grain rice
1/2 cup Italian parsley, chopped
1/2 cup butter (1 stick)
Combine broth and salt in heavy large pot. Bring to boil. Add rice. Return to boil. Reduce heat to low.
Cover; cook until broth is absorbed, about 25 minutes. Remove from heat.
Mix in parsley and butter. Cover; let stand until butter melts, about 5 minutes.
Fluff rice with fork. Season with salt and pepper.
